Vodka Sauce

Updated at: Sat, 20 Jul 2024 14:32:28 GMT

Step 1

Beat the eggs with a fork and incorporate the flour gradually. When the ingredients start to bind together knead by hands with energy. Remember, during this step it is important to stretch and pull your dough while kneading to allow the flour’s gluten to start working and therefore obtain and elastic dough. After a few minutes of working it will slowly come together and result in a smooth and homogeneous dough. As not all eggs are the same, if your dough feels too sticky to your hands, feel free to add a spoon of flour, if too dry and not binding, you can add a touch of egg white left or even a splash of water. When ready, wrap your dough in film and leave to rest for about 30 minutes, this will allow the dough to ‘relax’ and not being too elastic when shaping your pasta.

Step 2

Proceed to roll the dough into pasta sheets. If you have a wooden board great, if you don’t a clean surface will work. Slice the pasta into thick sheets and flatten them with a rolling pin. With the help of a pasta machine, roll the pasta out. (This can also be done by hand using a rolling pin and elbow grease as well).

Step 3

It is good practice to fold your rolled pasta on itself and start over a couple of times, this process with give you a smoother and rectangular sheet that will be easier to work with at later stage.

Step 4

Pass the pasta gradually from the largest setting to the narrower settings to make thin pasta sheets accordingly to the pasta shape you have to create.

Step 5

It is a good habit to allow your pasta sheets to dry for 5 minutes on your board before cutting it into any shapes and remember to dust with extra flour only if it feels to wet and humid on your hands. The pasta dough can be done maximum 1 day ahead being used or it will significantly discolour.

Step 6

Chef’s tips: If you can get your hands on free range ‘rich yolk eggs’ please don’t hesitate, will make your pasta glow! These eggs are great for pasta and pastry. To produce them chicken are usually fed a diet rich in corn. Keep the excess egg whites in the fridge and use them for a light egg whites frittata.

Step 7

For this shape that we can call paccheri, your pasta sheet needs to be about 2mm thick. Cut the sheet into little rectangular strips about 2/3 cm wide and 5/6 cm long. To do that you can use either a pastry wheel cutter or a sharp knife. Now use the handle of a wooden spoon to wrap the pasta rectangular around it. Brush one of the edge with a little water to make sure it sticks and roll while you press gently. If you have a gnocchi board to do this process over it’s great as it will impress a lovely pattern on the paccheri, otherwise use your worktop. Keep the pasta lightly floured in the fridge until you use it or freeze it if you intend to use it on a different day.

Step 8

In a sauce pan gently fry in olive oil the chopped shallots, and a sprig of basil (sometimes I add marjoram too). When golden, add the chopped tomatoes. Season with salt and pepper, add the tomato paste and let it simmer for about 15 minutes. Break the tomatoes while stirring with a wooden spoon

Step 9

When cooked, the sauce will be chunky and rich. Blend with a handblender and pass through a sieve to get rid of seeds and skin. Now add the cream, the chili paste/oil and season to taste. Add the vodka and keep it ready

Step 10

Drop the pasta in salted boiling water and cook it for about 3/4 minutes until ‘al dente’. Now toss it straight into the sauce and add a splash of pasta water and an extra knob of butter. Stir well to coat evenly and cook for an extra minute in the sauce. Turn off the heat, add grated Grana Padano, stir and serve. Garnish with fresh basil leaves.

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